For vegan butternut squash soup, use olive oil and sesame oil instead of ghee. The amounts are listed in the ingredient list for both the vegan and non-vegan versions.
- 1 whole (3 lb.) squash*, cooked (see how to roast it here)
- 1 Tbsp. ghee (not vegan) OR 1 Tbsp. olive oil plus 2 drops of sesame oil (vegan)
- 1 small onion, chopped
- 10 fresh basil leaves, plus more for garnish
- 1 can (13.66 oz.) coconut milk
- 2–3 Tbsp. maple syrup
- 1–2 tsp. salt
- 1/2 tsp. sriracha
- 2 tsp. lemon juice
- Once the squash is cooked, heat the ghee or oils in a small skillet over medium heat.
- Add the onion and saute until softened, 2-3 minutes.
- Put the squash, onion, basil leaves, coconut milk, 2 tablespoons of maple syrup, 1 teaspoon of salt, and sriracha into a heavy-duty blender (this is the kind of blender that I use) or a food processor. Puree until smooth. (Alternately, you can put all the ingredients into a pot and use an immersion blender to puree it until smooth).
- Transfer the mixture to a large sauce pan and heat over medium, stirring occasionally, until steamy hot but not boiling.
- Remove from heat. Add the lemon juice. Stir.
- Taste. Add more salt and maple syrup if desired.
*1 whole 3 lb. squash is equivalent to about 4 cups of cubed raw squash.